duck sandwich

By á-27634

Ingredients

• 3 large skinless duck breast fillets, cut into 2-inch pieces
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon cracked black pepper
• 2 medium red onions, cut into thick slices
• 3 tablespoons light brown sugar
• 1 tablespoon Tabasco
• 8 slices sturdy sourdough or French bread
• Melted butter
• Salt and pepper to taste
• Sauce
• 2 –3 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 1 tablespoon fresh parsley, minced (optional

Preparation

Step 1

Directions
1.Place the duck pieces between sheets of plastic wrap and lightly pound them with a mallet or heavy skillet into medallions, about 1/4-inch thick. In a medium bowl, whisk together the beef broth, Worcestershire, olive oil, garlic, and pepper. Add the medallions, toss them to coat, cover, and refrigerate for 2 to 3 hours, turning occasionally.
2.While the meat is marinating, break apart the onion slices into rings and gently toss them in a medium bowl with brown sugar and Tabasco. Toss a few more times to evenly coat the rings and refrigerate until the meat is ready to cook.
3.Combine the horseradish sauce ingredients and stir until blended.
4.Place bread slices on a baking sheet and lightly brown them in a preheated 325-degree oven. Flip the bread over, brush with butter, return to the oven, and toast until lightly brown.
5.Remove the medallions from the marinade and pat them dry. Place the onion rings on a hot grill, griddle, or pan; cook until lightly brown. Remove them and set aside. Add the medallions to the heat and cook them for 2 to 3 minutes per side, but not past medium-rare.
6.Place four slices of bread, buttered side down, on a clean surface and pile them with duck and onions. Place another slice of bread, buttered side up, on top of each. Slice the sandwiches in half and serve them with horseradish sauce on the side.